A Sucker for Slaw
I love sweet potatoes and I love slaw. There’s something about crunchy raw vegetables with a slightly tart dressing that goes especially well with grilled or roast meats. Barbecue, anyone?
Anyway, when I saw a recipe for sweet potato slaw from the N.C. Sweet Potato Commision, I knew it was my kind of dish. Raw sweet potatoes are underappreciated, but quite good in the right recipe.
Here’s the recipe if you want to try it. Note the serving suggestions at the bottom.
Sweet Potato and Ginger Slaw
1/4 cup vegetable oil
1/4 cup lime juice
1-1/2 tablespoons sugar
1-1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon salt
1-1/2 pounds sweet potatoes, julienned or coarsely grated
(about 5-1/2 cups)
1/2 cup toasted walnuts pieces or unsalted peanuts
1/4 cup sliced scallions (green onions)
In large bowl, whisk together oil, lime juice, sugar, ginger and salt. Stir in sweet potatoes, walnuts and
scallions. Refrigerate until ready to use.
Serving Suggestions
—Sweet Potato and Ginger Slaw in Lettuce Cups: On each of 4 dinner plates, place 2 Boston or iceberg lettuce cups. Spoon slaw mixture into each
lettuce cup, dividing equally. Serve with grilled pork tenderloin, sliced diagonally, if desired.
—Asian Sweet Potato and Chicken Salad: In bowl, combine refrigerated sweet potato slaw with 3 cups shredded cooked chicken, 1 tablespoon
hoisin sauce and 2 teaspoons toasted sesame oil or to taste. Serve over bed of mixed greens, if
desired.
(Photo courtesy of the N.C. Sweet Potato Commision)
